Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.

Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.

Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce.

Cook the chicken (chopped into cubes) in a greased pan until cooked through. Place aside and saute onions, green pepper, and garlic in greased pan. Once tender stir in the rest of the ingredients excluding the cheese and tortillas. Put half of the chicken and half of the sauce mixture in the bottom of a casserole dish, and sprinkle with 1 cup of cheese, and then cover with half of the tortillas. Repeat this process, and then cover with the last remaining cup of cheese.

I love chinese food, and I love crock pots. The convenience of coming home from work at the end of the day and having dinner already cooked is priceless in my book. I came across this mysterious looking recipe amongst a list of a bunch of crock pot recipes. I didn’t really know what to expect from it, but I decided to give it a shot. Once I had gotten all of the ingredients into the crock pot, I began to question whether or not this was going to taste good, but it came out quite tasty. The chicken is very juicy and the whole thing is full of flavor. I would suggest serving it over rice.

Ingredients

Chicken breast – (chopped)

Cabbage – 2 cups chopped

Red and green peppers – 1 each (chopped)

White onion – 1 (chopped)

Chinese peppercorn – 1 teaspoon (ground)

Honey – 1 Tablespoon

Soy sauce – 2 Tablespoons

Salt – 1 to 2 teaspoons

Diced ginger – 1 Tablespoon

Chicken soup stock – 2 cups

Corn starch – 2 Tablespoons + 1/4cup water

Mix all the ingredients in the slow cooker (but not the starch and water), and cook on low for 6 to 8 hours. In the last 30 minutes mix the starch and water into the pot. Serve.

I’ve recently discovered my love of black beans. The southwestern egg rolls (found here) are one of my favorite things ever. The chili that I made last week was also pretty great. Black beans really are amazing. This recipe is no exception to that rule. This is a really unique meal that is really simple and fast to make. It also looks really impressive for being such a simple recipe. All of the colors make this a dish that you use to show off with.

Ingredients

Salsa:

1 cup canned black beans, rinsed and drained

1/2 cup fresh corn kernels

2 tablespoon chopped red onion

2 teaspoon chopped seeded jalapeño pepper

2 teaspoon fresh lime juice

2 teaspoon extravirgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground coriander

8 grape or cherry tomatoes, quartered

Chicken:

1 tablespoon butter

Cooking spray

2 chicken breasts

Dash of salt

Dash of freshly ground black pepper

Lime slice

Combine all of the salsa ingredients in a bowl and set aside. Spray chicken with cooking spray to coat, and sprinkle with salt and pepper. Cook chicken over medium high heat in a pan with butter. Serve chicken over salsa with a slice of lime.

We had extra walnuts from a recipe Bryan made recently. We also had extra rosemary. Being a novice in the kitchen, I’m not too sure of the shelf-life of half-used things like that, so I like to be on the safe side and use them sooner than later. While I was foodbuzzing, I found this recipe and realized that it is a triple threat: it tastes delicious, uses our surplus of random ingredients, and is low-carb and gluten free. I altered the amount of chicken used, but kept the walnut rub the same. Excuse me if you disagree, but I don’t think you could ever have enough crust in a crusted chicken!

Ingredients:

1 large boneless, skinless chicken breast, halved

2 tbsp. salt

1/2 cup walnuts, ground fine

2 tbsp fresh rosemary, chopped

2 tsp. minced garlic

2 tbsp. olive oil

salt and pepper

To brine the chicken, fill a large bowl with cold water and stir in kosher salt until mostly dissolved. Place chicken in bowl and chill in refrigerator about 1 hour.

In a small bowl, whisk together walnuts, rosemary and garlic. Remove chicken from brine and pat dry with paper towel. Place chicken in single layer in prepared pan and cover each breast in walnut mixture, pressing to adhere. Drizzle with walnut oil and sprinkle with salt and pepper to taste.

Bake until light golden brown and chicken is cooked through, about 30 minutes.

This is the perfect recipe for anyone that is on a tight budget, wanting something simple to make, or someone who is a beginner at cooking. It’s probably the simplest recipe we’ll ever post on our blog. Don’t let it’s appearance fool you though, it’s still delicous and full of flavor. The parmesan makes it taste much like it’s breaded, and creates a chicken that can still impress despite it’s lack of ingredients

Ingredients

4 chicken breasts

2 tbsp coconut oil

Parmesan cheese (the cheap powdered kind)

4 slices of provolone cheese

Heat the oil in a pan over medium heat. Generously sprinkle parmesan cheese over both sides of chicken, coating it like a breading, and transfer to pan. Flip every minute or so, sprinkling with about 1 Tbsp of parmesan cheese on each piece of chicken. Continue flipping and sprinkling with parmesan until each side has been coated 3 times, and then cook until chicken reaches internal temperature of 165 degrees. Transfer to baking pan, and cover with provolone cheese. Broil for a minute until cheese is browned and serve.

I’ve been on a raisin kick lately. My favorite, and often mocked, way to eat raisins is to put a bunch in a bowl with milk and eat them like cereal. It’s delicous, and you should probably try it. Being on such a raisin kick, I googled recipes with raisins and found this one. This is a quick and simple dinner that tastes really great. I was suprised to find that I didn’t really taste the orange juice in the recipe, which was the part that concerned me. It contains very little ingredients, and is great for those who are looking for something easy to make.

Ingredients

1/2 cup chopped onion

3 garlic cloves, minced

3/4 teaspoon ground cinnamon

1/8 teaspoon pepper

1 tablespoon vegetable oil

4 (4 ounce) boneless, skinless chicken breast halves

3/4 cup orange juice

1/4 cup raisins

In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.